Korean Shrimp and Scallion Pancakes

Ingredients

• 2 garlic cloves
• 3/4 teaspoon salt
• 3/4 cup water
• 2 large eggs, beaten
• 1 tablespoon sesame oil
• 3/4 cup flour
• 1 bunch scallion, cut finely lengthwise, then crosswise
• 1/2 red bell pepper, cut to match the scallion pieces
• 1/2 lb medium shrimp, peeled and halved lengthwise
• 1/4 cup vegetable oil, divided

Directions

1. 1

   Mince and mash garlic with ¾ t salt, then whisk together with water, eggs and sesame oil. Add flour and whisk until smooth. Stir in scallions, bell pepper and shrimp.

2. 2

   Heat 1 T oil in large skillet over medium-high heat until hot. Stir batter, then cook pancakes in batches of four (2 tablespoons each being sure to include a piece or two of shrimp and some of the vegetables). Press each down lightly with a large spatula, to flatten and evenly distribute the vegetables and cook until golden and cooked through (3 to 5 minutes), turning once.

3. 3

   Drain on paper towels then transfer to a rack in a very low oven (200 degrees F).

4. 4

   Add oil to the skillet between batches.